Abstract
The demand for nutrient-rich foods is steadily rising. Algal foods have gained a lot of attention lately because of their health benefits and nutritional worth. To overcome the challenges caused by environmental, seasonal, and nutritional changes, algae use a variety of routes and create a variety of phytochemicals. The combination of macro and micro nutrients also changes, which can result in the development of hazardous metabolites in some cases. Proteins, polysaccharides, lipids, and vitamins are the key components produced by algae. Similarly, because of their superior nutritional value, many microalgae are used as a whole-cell food source. The environmental influence on the production of these macronutrients and species employed as functional foods will be discussed in this chapter.
Related Books
Micronutrients: The Key to Good Health
Green Extraction Techniques in Food Analysis
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Vitamin D and Your Body Volume Title: Why Does Vitamin D Matter?
Advances in the Determination of Xenobiotics in Foods
Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
Capillary Electrophoresis in Food Analysis
Current Developments in Food and Nutrition Research
Current Trends of Supercritical Fluid Technology in Pharmaceutical, Nutraceutical and Food Processing Industries